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Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
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OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
9. - An employee used his bare hands to handle ready to eat foods. The food was discarded and the employee donned gloves. (Corrected On Site) | 800.2 | Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P |
10. - There is no soap at the handwashing sink.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
15. - Food is not stored in a manner to protect from cross contamination.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
48. - There are no chemical test strips available to measure the concentration of the chlorine sanitizing solution. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
52. - There is a deep fryer but not container for waste grease or a contract for service. The owner stated he has an agreement with a neighboring restaurant. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2605.1 | Removal of sewage and other liquid waste, including grease collections, shall comply with the provisions of this chapter. A copy of the establishment's professional service contract shall be maintained at all approved waste servicing areas, or at the mobile food establishment by the licensee and the following documents shall be available for inspection: Pf (a) Name and address of the licensee's District-licensed sewage and liquid waste transport contractor; (b) Duration of the contract; and (c) Frequency of sewage and liquid waste removal services provided under the contract. |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
salsa (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F | Wheat/Oat/Grain/Rice (Bain-marie) (Hot Holding) | 135.0F | Beans (Bain-marie) (Hot Holding) | 136.0F | Hot Water (Handwashing Sink) | 107.0F |
Soup (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F | Pork (Reach-in Refrigerator) (Cold Holding) | 41.0F | Soup (Reach-in Refrigerator) (Cold Holding) | 40.0F | Salmon (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Tamales (Walk-in Refrigerator) (Cold Holding) | 39.0F | Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F | Hot Water (Handwashing Sink - toilet/male) | 103.0F | ||
Inspector Comments:
Correct items within the timeframes stated for each observation. |
Teofilo Ayala | 03/02/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Douglas Dalier | 082 | 03/02/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |